1. Making soup: mix 25 grams of flour and 100 grams of water without dry powder.
2. Put it in a microwave oven on high heat for 30 seconds, take it out and stir for another 30 seconds, until it becomes a paste as shown in the picture, let it cool for use.
3. All the ingredients except the red oil are mixed in a basin, add 80 grams of soup, and stir evenly.
4. Put it in the bread machine and start the dough mixing program for 20 minutes.
5. At the end of the program, the dough is smooth, and small, fragile films can be pulled out.
6. Add the softened butter.
7. Start the second kneading program, 20 minutes, the program ends, the dough is kneaded to the fully extended stage.
8. Take out the bread bucket and cover with a damp cloth to leave the dough directly. The fermentation is complete, and the dough is twice as large.
9. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air.
10. Divide the dough into small doughs of even size, round and relax for 10 minutes.
11. Take a dough, flatten it into an oval shape, and fold it up and down, as shown in the figure. Do everything and relax for 10 minutes.
12. Roll out the dough into a tongue shape, close it upwards, and press the bottom edge thinly.
13. Roll up from top to bottom, curl tightly, pinch tightly to close the mouth.
14. Do everything, put it on a non-stick baking pan, leave a space for the second fermentation.
15. After the fermentation is completed, the volume of the raw bread embryo is twice as large, and the surface is brushed with a layer of whole egg liquid. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake up and down for about 25 minutes.
16. Take out the toasted bread, let it cool, and seal it for storage.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The water absorption rate of flour is different, and the addition of liquid materials is appropriately increased or decreased. .
3. The power of each bread machine is different, so the kneading time should be flexibly controlled and pay attention to the state of the dough.
4. If the color is too dark during the baking of the bread, it should be covered with tin foil.
